Three grilled shrimp with white cheese, jalapeño and wrapped in bacon. Served with house-made escabeche.
3 flour or corn tortillas. Choice of rajas, chicken or mushrooms.
With chipotle mayonnaise.
Ceviche las Brisas
Our most popular ceviche.
A spicy version of Ceviche, made with shrimp and cucumber.
4 pork tacos served with two sauces.
4 grilled baby lamb chops served with chile pasilla salsa.
Served with hand-made tortillas. Serves 2-3.
With Chorizo Verde
House-made pork chorizo made with Swiss chard.
With Rajas and Chorizo Verde
3 pieces. One each of chicken, guacamole and cochinita pibil.
9 pieces. 3 of each of the following: Salpicon de Pescado, camaron y guacamole and nopalitos.
Camarones, Cordero, Quesadillas, Tacos al Pastor. Serves 4-6.
Mexican corn soup with cheese and poblanos.
Cup 7.00 | Bowl 9.00
This classic recipe was introduced by Fonda San Miguel in 1975.
Cup 7.00 | Bowl 9.00
Tortilla soup with chicken and avocado.
Fresh spinach salad with toasted almonds, toasted pasilla chiles, and panela cheese. Recipe from Maria Dolores Torres of Mexico City.
Fonda del Recuerdo, D.F. style
Chile ancho filled with chicken, olives, capers and almonds in a light cilantro cream sauce.
Roasted poblano lightly battered and pan-fried, filled with shredded pork, almonds and raisins. Served with a jitomate sauce.
Baked zucchini filled with corn, zucchini, and white cheese. Served with a jitomate sauce.
Shredded duck enchiladas topped with a poblano-spinach sauce.
Grilled strip of beef tenderloin served with guacamole, rajas, black beans and a cheese enchilada. With your choice of toppings.
Yucatan specialty of pork baked in banana leaf.
Slow-cooked, seasoned lamb in a papillote, or paper wrapper.
Traditionally done in a Maguey leaf in Mexico, but seldom used for ecological reasons.
Baked one-quarter chicken in the traditional mole of Puebla.
Often misnamed as “chicken fajitas”.
Gulf shrimp broiled in garlic butter or achiote-seasoned.
Gulf shrimp in spicy chipotle cream sauce.
Adobe-crusted shrimp placed over corn tortillas filled with rajas and served with a chipotle-black bean sauce.
Broiled fish fillet in the traditional Vera Cruz tomato sauce with capers, onions and Spanish olives.
Fish fillet broiled in garlic butter or achiote-seasoned.
Grilled fish fillet seasoned with recado and served with salsa verde, rajas, potatoes, carrots and grilled zucchini.
*Consuming raw or undercooked food may increase your
risk of foodbourne illness.
Never any charge for chips and salsa.
No charge for hand-made corn and flour tortillas with entrées.
Please advise your server of any food allergies.